Roasted Beet Hummus

Minimalistbaker.com
Serves 6 (as side dish)

Ingredients

• 1 small roasted beet
• 1 15- oz. can (1 3/4 cup) cooked chickpeas, mostly drained
• zest of 1 large lemon
• juice of 1/2 a large lemon
• healthy pinch salt and black pepper
• 2 large cloves garlic, minced
• 2 heaping Tbsp tahini
• 1/4 cup extra virgin olive oil​

Preparation

1. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
2. Add remaining ingredients except for olive oil and blend until smooth.
3. Drizzle in olive oil as the hummus is mixing.
4. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
5. Will keep in the fridge for up to a week.